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This coffee cake uses simple ingredients. Here’s what you will need: - 2 cups all-purpose flour - 1 cup granulated sugar - 1/2 cup brown sugar, packed - 1 cup unsalted butter, softened - 3 large eggs - 1/2 cup buttermilk - 1/4 cup pure maple syrup - 2 teaspoons baking powder - 1 teaspoon baking soda - 1 teaspoon vanilla extract - 1/2 teaspoon salt - 1 1/2 cups walnuts, chopped (lightly toasted) - 1 teaspoon cinnamon These ingredients create a moist, flavorful cake. The maple syrup adds sweetness, while the walnuts provide crunch. To make this cake, gather these tools: - Mixing bowls - Whisk - Hand or stand mixer - Measuring cups and spoons - Baking pan (9x13 inch) - Spatula - Wire rack Having the right tools makes baking easier and more fun. You can swap some ingredients if needed: - Use coconut oil instead of butter for a dairy-free option. - Substitute almond milk for buttermilk if you need a non-dairy choice. - If you don't have walnuts, try pecans or hazelnuts. These changes can still keep your cake delicious and enjoyable. First, preheat your oven to 350°F (175°C). This step is important for even baking. Next, grease and flour a 9x13 inch baking pan. You can also line it with parchment paper for easy removal later. In a medium bowl, whisk together the dry ingredients. Combine 2 cups of all-purpose flour, 2 teaspoons of baking powder, 1 teaspoon of baking soda, 1/2 teaspoon of salt, and 1 teaspoon of cinnamon. Set this mixture aside for later. In a large mixing bowl, beat 1 cup of softened unsalted butter, 1 cup of granulated sugar, and 1/2 cup of brown sugar. Use a hand or stand mixer for about 3-4 minutes. You want the mixture to be light and fluffy. Add 3 large eggs to your butter mixture. Add each egg one at a time, mixing well after each. Then, mix in 1 teaspoon of vanilla extract and 1/4 cup of pure maple syrup. Make sure everything is well combined. Gradually add the dry mixture to the wet mixture. Alternate this with 1/2 cup of buttermilk. Start and end with the dry mix. Mix just until combined. Be careful not to overmix, as this can affect the cake's texture. Gently fold in 1 1/2 cups of chopped walnuts. If you like, you can lightly toast them for more flavor. Make sure the walnuts are evenly spread throughout the batter. Pour the batter into your prepared baking pan. Smooth the top with a spatula. Bake for 30-35 minutes. Use a toothpick to check for doneness. If it comes out clean, your cake is ready. Let the coffee cake cool in the pan for about 10 minutes. After that, remove it from the pan and cool it on a wire rack. If you want to add a sweet touch, mix 1 cup of powdered sugar with 2-3 tablespoons of maple syrup. Drizzle this over the cooled cake for added flavor. To make the best coffee cake, start with soft butter. It should feel like a pillow when you touch it. Cream the butter and sugars until they are light and fluffy. This step is key for a moist cake. When mixing the wet and dry ingredients, do not overmix. Stop as soon as you see no flour. Folding in the walnuts gently keeps their crunch. Lastly, let the cake cool before cutting. This helps it hold its shape. One common mistake is using cold butter. Cold butter does not cream well. This can lead to a dense cake. Another mistake is overmixing the batter. This will make your cake tough instead of soft. Be sure to measure your flour correctly. Too much flour can also make your coffee cake dry. Lastly, check your oven temperature. Ovens can vary, and yours might bake faster or slower. Serve your coffee cake warm for the best flavor. A light dusting of powdered sugar adds a nice touch. Fresh fruit, like berries or sliced bananas, pairs well with the cake. For drinks, a hot cup of coffee or tea works great. You can also serve it with a scoop of vanilla ice cream for a treat. This cake is perfect for brunch or a cozy afternoon snack. {{image_2}} You can switch out walnuts for other nuts. Pecans add a great taste. Almonds can also work well, giving a nice crunch. If you want to add fruits, try blueberries or chopped apples. They add moisture and a sweet bite. You can mix and match to find your favorite combo. Just keep the same amounts to ensure the cake bakes evenly. To make this cake gluten-free, swap the all-purpose flour for a gluten-free blend. Look for one that includes xanthan gum. This helps with texture, making the cake rise nicely. You can also try almond flour for a nutty flavor. Just remember to adjust baking time, as gluten-free cakes can bake faster. If you want to cut down on sugar, you can use honey or agave syrup. They will give a different sweetness and flavor. You can also try coconut sugar, which has a lower glycemic index. This makes it a better choice for some diets. Just use the same amount as the brown sugar in the recipe. To keep your leftover coffee cake fresh, wrap it tightly in plastic wrap. You can also place it in an airtight container. This keeps the cake moist and flavorful. Store it at room temperature for up to three days. If you want to keep it longer, consider freezing it. To freeze your coffee cake, first let it cool completely. Cut it into squares for easy serving later. Then, wrap each piece in plastic wrap. Place the wrapped pieces in a freezer bag or an airtight container. The coffee cake can stay in the freezer for up to three months. When you're ready to enjoy it, just thaw it in the fridge overnight. For the best taste, reheat your coffee cake in the oven. Preheat your oven to 350°F (175°C). Place the cake on a baking sheet and cover it with foil. Heat it for about 10-15 minutes. This warms it through without drying it out. If you prefer the microwave, heat a piece for about 20-30 seconds, but be careful not to overdo it. Enjoy your warm coffee cake with a nice cup of coffee! Yes, you can use other flours. Almond flour or whole wheat flour work well. Just remember, these flours might change the cake's texture. You might need to adjust your liquid too. The best way to measure flour is by spooning it into the cup. Avoid scooping directly from the bag. This keeps your flour light and fluffy, giving you a perfect cake. To make this cake dairy-free, replace butter with coconut oil or a plant-based butter. Use almond milk or oat milk instead of buttermilk. These swaps will keep the flavor rich and tasty. You can make a quick buttermilk substitute. Mix one cup of milk with one tablespoon of lemon juice or vinegar. Let it sit for about five minutes. This will give you that tangy flavor you need. Yes, you can make this cake ahead of time. Bake it and let it cool completely. Wrap it tightly in plastic wrap and store it in the fridge for up to three days. You can also freeze it for a month. Just thaw before serving. You learned about making a delicious maple walnut coffee cake. We covered key ingredients, tools, and helpful substitutes. I shared step-by-step instructions to ensure success. You also learned tips to get great texture and avoid common mistakes. In the end, baking can be fun and rewarding. Enjoy experimenting with flavors and variations. This cake may just become a favorite in your kitchen.

Bakery-Style Maple Walnut Coffee Cake

Indulge in the warmth of homemade Bakery-Style Maple Walnut Coffee Cake that will delight your taste buds! This easy recipe combines rich flavors of maple syrup and crunchy walnuts for a delicious treat perfect for any occasion. With simple ingredients and straightforward steps, you’ll create a stunning cake to enjoy with your favorite coffee. Click through to explore the full recipe and elevate your baking game today!
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Ingredients
  

2 cups all-purpose flour

1 cup granulated sugar

1/2 cup brown sugar, packed

1 cup unsalted butter, softened

3 large eggs

1/2 cup buttermilk

1/4 cup pure maple syrup

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon vanilla extract

1/2 teaspoon salt

1 1/2 cups walnuts, chopped (lightly toasted)

1 teaspoon cinnamon

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan or line it with parchment paper.

    Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and cinnamon. Set aside.

      Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar using a hand or stand mixer until light and fluffy (about 3-4 minutes).

        Add Eggs: Add the eggs, one at a time, mixing well after each addition. Then, stir in the vanilla extract and maple syrup until combined.

          Combine Wet and Dry Ingredients: Gradually add the dry mixture to the wet mixture, alternating with the buttermilk. Begin and end with the dry ingredients, mixing just until combined. Be careful not to overmix.

            Fold in Walnuts: Gently fold in the chopped walnuts until evenly distributed throughout the batter.

              Bake: Pour the batter into the prepared baking pan, smoothing the top with a spatula. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

                Cool: Allow the coffee cake to cool in the pan for 10 minutes, then remove it from the pan and let it cool on a wire rack.

                  Optional Maple Glaze: For an extra sweet topping, mix 1 cup of powdered sugar with 2-3 tablespoons of maple syrup until smooth, and drizzle over the cooled cake.

                    Prep Time: 20 minutes | Total Time: 1 hour | Servings: 12

                      - Presentation Tips: Serve warm with a sprinkle of powdered sugar on top and a side of sliced fresh fruit. Enjoy with a cup of your favorite coffee!